f you have tried this recipe - thanks for you input). Place a
egg, 1 egg white, Baileys Irish Cream and 3/4 cup of
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
uart baking dish.
Place cream, milk, Irish cream, honey, cinnamon stick, vanilla
Whip cream and powdered sugar to soft peaks. Fold into mascarpone. Set aside.
Line bases of 4-6 serving dishes with 1/2 the sponge cake. Drizzle with 1/2 the Irish cream. Spread 1/2 the mascarpone mixture over top and sprinkle with grated chocolate. Arrange 3/4 of berries over top then add remaining sponge cake, liqueur and mascarpone. Cover and chill for 3 hours, or overnight.
Sprinkle with remaining berries and chocolate curls. Serve.
Cream butter, sugars and egg until fluffy.
Add vanilla and Bailey's Irish cream.
Mix dry ingredients and blend into creamed mixture.
Add chocolate chips.
Drop onto ungreased baking sheets.
Bake at 375 degrees for 8-10 minutes.
Cool.
Or don't cool. Just eat. :).
et for 10-15 minute before serving.
To prepare Irish Cream Sauce
ell-blended.
Add the Irish cream and half-and-half and
oil, 2 tablespoons Bailey's Irish Cream and eggs.
Stir until
n medium for 1 minute.
Add eggs and sour cream and
aking dish.
Combine milk, cream, 1/3 cup sugar and
In large bowl, beat eggs at high speed until lemon colored. Add sugar and beat until thickens.
At low speed, blend in milk and whipping cream. Stir in Irish Cream.
Pour into glasses and sprinkle with nutmeg.
nd 3/4 cup Irish cream liqueur. Beat for 5 minutes at high
n greased pan, and bake for 20 minutes. Do not over
ith paper liners.
Bring Irish stout beer and 1 cup
ood processor is running, add Irish cream and process well until stiff
an. Bake in preheated oven for 10 minutes; set aside. Increase
For crust: Preheat oven to 350\
ith clean beaters, whip the cream in a non-plastic bowl
owl.
Add Bailey's Irish Cream and cooled chocolate mixture.